MAKE THE POTS DE CREME Preheat the oven to 325\
our into 8 ungreased ovenproof pots de creme cups or 8 ungreased custard
ustard mixture evenly into custard pots, baking dishes, or ramekins. Place
ith aluminum foil and bake pots de creme until set but still a
Place all ingredients except cream in blender.
Blend on low for 60 seconds.
Pour into individual demitasse cups or Pots de Creme pots and chill 2 hours or until set.
Serve with whipped cream.
Yields 4 to 5 good size servings.
Very rich.
Pour chocolate mixture into six pots de creme cups, demitasse cups or souffle
an in oven and bake pots de creme until their edges are set
lace the egg yolks and creme de menthe in a blender. Pour
ark 2. Cut each pain au chocolat into three equal pieces widthways
Place first 5 ingredients in electric blender.
Heat milk just to boiling and pour over ingredients in blender.
Cover and blend on high for exactly 1 minute.
Pour into Pots De Creme cups immediately and chill.
Serves 4.
Combine first 5 ingredients in food processor.
Blend on high until chocolate pieces are smooth.
Pour into 6 pots de creme or demitasse cups.
Chill until firm.
Garnish with fruit, dollop of whipped cream and/or chocolate shavings.
Serve with petite, elegant cookies.
Place the date paste, agave syrup and vanilla extract in a blender and process until smooth.
Add avocado and process until blended.
Add cocoa, cinnamon and coconut oil and process until fully incorporated (I had trouble getting it to mix in the blender so I mixed the cocoa and coconut oil in by hand).
Pour the mixture evenly into 6 (6 oz) ramekins, spreading it with a small offset spatula. Chill in the fridge for about 2 hours before serving. Stored in the fridge, Chocolate Pots de Creme will keep for about five days.
arm or room temperature.
Pots de creme will continue to set as
You will need 8 pots de creme cups or 6 four-ounce
Preheat oven to 325.
Heat cream and sugar in double boiler, stirring constanly until sugar is dissolved.
Add chocolate, stir until well blended.
Remove from heat and set aside.
Place egg yolks in a bowl whip high speed,1 minute.
Reduce speed and gradually add cream mixture, whip until well blended.
Fill 6 (6 ounce) custard cupd 2/3 full.
Place cups in a 13 x 9 pan and pour boilding water into pan around cups to about 1 1/2 inches deep.
Bake 20- 25 minutes or until firm.
Chill 2 hours.
In a 1-quart saucepan over medium heat, heat half and half until tiny bubbles form around edge of saucepan (do not allow half and half to boil).
Stir occasionally with rubber spatula.
Remove double boiler top to work surface and with rubber spatula, beat egg yolks into the melted chocolate until smooth, then stir in sugar.
Gradually stir half and half into the chocolate mixture until thoroughly blended.
Replace double boiler top over simmering (not boiling) water.
Cook, stirring constantly, until mixture coats back of spoon, ...
- 3/4 cup pot de creme cups, or custard cups, in
Combine the egg, sugar and salt and beat till thick. Add milk.
Cook over boiling water 5 minutes, stirring constantly. Remove from water.
Stir in chocolate and vanilla till smooth.
Pour in 5 demitasse or Pot de Creme cups.
Chill several hours.
Heat milk to boiling point.
Place all other ingredients in an electric blender, and add hot milk.
Blend at low speed one minute.
Stir with a rubber spatula to remove bubbles.
Pour into pot de creme cups and chill several hours before serving.
ntil soft peaks form. Spoon creme into a pastry bag with